Greens & Sprouts Gluten Free Melt
I remember crepes from my pre-gluten free days. My husband and I used to have this favorite crepe restaurant in Philadelphia, but we had to stop going one I learned I was intolerant to gluten. To my surprise, I’ve now got a fantastic and easy gluten free vegan crepe recipe that I can make at home so I thought I’d share it with you.
One of the wonderful things about the recipe below is that you can fill the gluten free vegan crepes with whatever filling you’d like. Some ideas include:
- Your favorite jam with fresh seasonal fruit
- Nut butter with banana (or other fruit)
- Nut butter, honey, apple and cinnamon
- Cheese (if you can tolerate dairy) and veggies
- Anything savory, actually!
These are just a few options, but really you could make this all your own and even use these as wraps too. Whether you enjoy them as part of a simple dessert, breakfast or even a meal (especially if you fill it with all sorts of yummy savory, good-for-you foods), I think you’ll be pleased. I certainly am!
While most gluten free crepes contain animal products, this recipe is dairy and egg free which is why they’re such a score! That said, if you’re intolerant to oats (as some celiacs are), then this probably isn’t the recipe for you.
But if you can eat oats, make sure that you buy certified gluten-free oats and oat flour because regular oat flour is not gluten-free due to cross contamination during processing. Looking for the certified gluten-free label in regards to oats is critical and should not be overlook. If you need help understanding gluten-free labeling, CLICK HERE to get informed before your next trip to the grocery store.
This wonderful recipe was shared with me by the wonderfully talented Dr. Kara Fitzgerald whom I recently did a podcast with on the in’s and out’s of making an elimination diet affordable and practical. CLICK HERE to check it out!
Easy Gluten Free Vegan Crepes
Guest recipe from Romilly Hodges, MS from Dr. Kara Fitzgerald.com
I bet you never thought it would be possible to make delicious crepes without egg, dairy, or gluten! Through a lot of trial and error, I finally hit on this perfect recipe that is just as delicious as the original version. These crepes also work well as wraps for lunches or snacks, and kids love them too!
These gluten free vegan crepes will keep in the refrigerator for 2 to 3 days covered with wax paper and then in cling wrap. Use wax paper between the individual crepes to keep them from sticking together. They can also be made in large batches and then frozen so long as you follow the storage instructions I just shared.
Another cool thing about these crepes that differs from my gluten free wraps on the market is that they are pretty pliable. This means that they don’t need to be reheated before using them as a wrap.
About the guest author…
Romilly Hodges, MS, is a nutritionist who is passionate about the power of food to nourish and heal the body, and uses a science-based approach to personalize food and nutrient recommendations.
She is experienced in the implementation of many diets, including complex, multi-layered, and customized eating plans for adults, children and families and works with Dr. Kara Fitzgerald. Her approach is firmly rooted in a love of good-tasting food, complemented by helping individuals find practical and enjoyable ways to reach their wellness potential.
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| Easy Gluten Free Vegan Crepes |
| Want the perfect crepe that you can use for sweet or savory fillings? Look no further. This easy-to-make crepe recipe is free of gluten, dairy and eggs. |
Easy Gluten Free Vegan Crepes
| Want the perfect crepe that you can use for sweet or savory fillings? Look no further. This easy-to-make crepe recipe is free of gluten, dairy and eggs. |
| Servings | Prep Time | Cook Time | Passive Time |
| 10-12crepes | 10minutes | 30minutes | 5minutes |
| Servings | Prep Time |
| 10-12crepes | 10minutes |
| Cook Time | Passive Time |
| 30minutes | 5minutes |
Ingredients
- 2 cups gluten-free oat flour Bob's Red Mill sells this
- 2 tbsp ground golden flax seeds
- 2 tbsp arrowroot powder
- 1/2 tsp sea salt
- 2.5 cups Water
- Coconut oil for greasing the pans
Servings: crepes
Units:
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Ingredients
Servings: crepes
Units:
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Instructions
- Blend all ingredients, except coconut oil, in a blender until completely smooth. Let sit for 5 minutes, then blend again briefly. Add more water to thin if needed.
- Heat a crepe pan, or sauté pan, over medium heat for 3-4 minutes*. Add coconut oil just to coat the pan.
- Using about 1/4 cup of the blended mixture at a time, pour onto the crepe pan and swirl the pan immediately to distribute the mixture into a flat crepe shape. Let cook, undisturbed, for 2 to 4 minutes, until the edges start to curl away from the pan and there is no liquid mixture visible.
- Using a spatula, flip the crepe over and cook for a further 2 to 3 minutes on the other side.
- Place the cooked crepe on a plate, spread with your favorite filling and roll or fold into shape. Serve immediately.
Recipe Notes
* Use two sauté pans going at the same time to speed things up.
These look great, and I want to try them, but I have celiac and can’t eat oats. Would regular all-purpose, gluten-free flour work?
Hi Beth, unfortunately I have no idea. I’ve never tried them using regular GF flour. You could always give it a try and see how they turn out. If it works, let me know!
Hi Beth, Romilly here. The GF oat flour binds more than other GF flours. If you try other flours try adding another tbsp of the arrowroot to compensate. Let me know how it works!